From, "Great Lake Effects...Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Combine the sweet potatoes, sugar, milk, 2 Tablespoons butter, eggs and vanilla in a bowl. Mash until blended. Spoon into a 9 x 13-inch baking dish. Combine the coconut, pecans, brown sugar and flour in a bowl and mix well. Stir in 3 Tablespoons melted butter. Spread over the sweet potatoes. Bake at 375 degrees for 30 to 40 minutes or until light brown and bubbly.
SERVES: 8
- 3 (16-ounce) cans sweet potatoes, drained
- 1/2 cup sugar
- 1/4 cup milk
- 2 Tablespoons butter
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
- 1/2 cup packed brown sugar
- 3 Tablespoons flour
- 3 Tablespoons melted butter
TO PREPARE:
Combine the sweet potatoes, sugar, milk, 2 Tablespoons butter, eggs and vanilla in a bowl. Mash until blended. Spoon into a 9 x 13-inch baking dish. Combine the coconut, pecans, brown sugar and flour in a bowl and mix well. Stir in 3 Tablespoons melted butter. Spread over the sweet potatoes. Bake at 375 degrees for 30 to 40 minutes or until light brown and bubbly.
SERVES: 8
